Linguine al Pesto Trapanese (Sicilian Almond Pesto Pasta)

• 2 tsp Fine sea salt
• 400 g Linguine
• 90 g Almonds
• 2 cloves Garlic
• 350 g Tomato, ripe
• 30 g Fresh basil
• 1 medium Lemon
• ½ tsp Black pepper
• 120 ml Extra virgin olive oil
• 60 g Pecorino Romano cheese

1. Bring a large pot of water to the boil and season it with the fine sea salt. Add the linguine and cook until al dente, according to the packet timings.
2. While the pasta cooks, toast the almonds in a dry frying pan over a medium heat for 3 to 4 minutes, shaking often, until lightly golden and fragrant. Tip onto a plate to cool slightly.
3. In a food processor, pulse the almonds with the garlic until sandy. Add the tomatoes, basil, the zest and juice of the lemon, black pepper and most of the olive oil, then blend to a coarse pesto that still has a little texture.
4. Finely grate the Pecorino Romano cheese. Stir half into the pesto and set the rest aside for serving.
5. Reserve 150 ml of the pasta cooking water, then drain the linguine. Return the pasta to the warm pot off the heat.
6. Add the pesto to the hot linguine and toss well, loosening with a splash of the reserved cooking water until each strand is lightly coated. Finish with the remaining olive oil to taste, then serve with the reserved Pecorino.

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